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Ginger Spice Cookies

Beautiful ginger flavor in a perfect cut out cookie.
Prep Time20 minutes
Cook Time10 minutes
Resting Time4 hours 15 minutes
Total Time4 hours 45 minutes
Servings: 50 1 1/2" cookies

Ingredients

  • 3 1/4 cups (406 g) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) butter,

    at room temperature


  • 2/3 cup brown sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 1/3 cup honey

Instructions

  • In a medium sized bowl, combine the flour, baking powder, salt, cinnamon, ginger, and cloves.
  • In a separate large bowl using an electric mixer on medium speed, cream the butter and sugar together until smooth and creamy (about 2 minutes).
  • With the mixer on medium-high speed, beat in the egg until fully combined. Add the vanilla and honey and beat until combined.
  • With the mixer on low speed, add in the flour mixture until just combined.
  • Transfer the dough to a container or plastic bag and refrigerate for 4 hours.
  • Preheat oven to 350°F. Split the dough in half. On a lightly floured work surface, roll out the first half to 1/4 inch thickness. Use a cookie cutter to make shapes. Gather scraps and gently re roll as many times as necessary. Repeat with the other half of dough.
  • Place as many cookies that will fit on a cookie sheet spaced at least 1 inch apart. These cookies do not spread much. Bake for 8-10 minutes or until edges have set. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Dip in chocolate or enjoy plain.

Notes

This recipe was modified from Baked Ambrosia.